Crispy Cauliflower Tacos with Spicy Slaw & Cilantro Crema

 Source: https://www.rainbowplantlife.com/blog/crispy-spicy-cauliflower-tacos-with-jicama-carrot-slaw

(Modified by Aimee)

Crispy Cauliflower

• 1 small cauliflower head 

• 3/4 cup all-purpose flour

• 1 ¼ teaspoons kosher salt 

• 1/2 teaspoon black pepper 

• 1 teaspoon onion powder 

• 1 teaspoon smoked paprika 

• 3/4 cup unsweetened nondairy milk

• 2 cups panko bread crumbs

• 4-6 tablespoons hot sauce of choice

• 3 tablespoons vegan butter

• 2 tablespoons sugar

Directions

1. Preheat the oven to 425°F. Line 1 or 2 rimmed sheet pans with parchment paper (you might only need 1 if your cauliflower is small).  

2. Cut the cauliflower into small florets. For cutting technique, watch the video. Place the florets in a large bowl.

3. Whisk together the flour, salt, pepper, onion powder, and smoked paprika to combine. Pour in the nondairy milk and whisk until no large clumps remain. Pour the batter over the cauliflower florets, tossing with your hands to coat each piece.

4. Place the panko bread crumbs in a shallow bowl or pie plate. Working in batches, dip the battered cauliflower in the panko and toss to coat, ensuring each floret gets a decent amount of breadcrumbs on it. 

5. Spread out the coated cauliflower florets on the lined baking sheets, allowing space so that they don’t touch. Bake in the preheated oven for 20 minutes.

6. Meanwhile, make the hot sauce. Add the vegan butter, hot sauce, and coconut sugar to a small saucepan over medium heat. Whisk together, just until the butter is melted, then take off the heat. Or melt the ingredients together in the microwave.

7. After the 20 minutes is up, take the cauliflower out of the oven. Drizzle the hot sauce mixture on top of the florets, and toss to coat using your hands or a pastry brush. Return the baking sheets to the oven and bake for another 10 minutes, until the cauliflower is deeply golden brown in some spots and tender when pierced with a fork.

Spicy Slaw

• 4 cups bagged cole slaw

• 2 ½ tablespoons freshly squeezed lime juice 

• 1 ½ tablespoons extra virgin olive oil

• 1/2 teaspoon kosher salt, plus more to taste

• Freshly cracked black pepper 

• 1/2 cup fresh cilantro, chopped finely 

• 1/4 cup fresh mint, slivered 

• 1 jalapeño pepper, de-seeded and minced

• 1 TB maple syrup

Directions

1. In a small bowl, whisk together the lime juice, extra virgin olive oil, salt and pepper.

2. Place the cole slaw cilantro, mint, jalapeño, and syrup in a large bowl. Pour the lime dressing on top and toss well to coat. Season to taste with salt and pepper.

Cilantro Crema 

• 1/2 cup water, more to thin as needed 

• 1 cup hemp seeds (also known as hemp hearts) 

• 6 tablespoons freshly squeezed lime juice 

• 1 heaping cup fresh cilantro leaves 

• ½ teaspoon ground cumin 

• 3 garlic cloves, roughly chopped 

• 1 jalapeño pepper, roughly chopped

• 1/2 teaspoon sea salt

• Freshly cracked black pepper to taste 

• 2 tablespoons nutritional yeast 

• 1 tablespoon extra virgin olive oil (optional but adds a nice richness ) 

Directions

1. Pour the water into a high-powered blender. Add in the remaining crema ingredients and blend until smooth and creamy, scraping down the sides as you go. Taste for seasonings, adding more salt or lime juice as needed. 

To assemble:

Tortillas

Black Beans (optional, but good added protein)

Corn kernels (optional)

Top each tortilla with a few pieces of the Crispy Cauliflower, top with optional ingredients and a few spoons of the Spicy Slaw, then drizzle some Cilantro Crema on top.

Instant Pot Minestrone

 Source: https://culinarydelightsbykalyani.blogspot.com/

Minestrone Soup

Makes 6 Servings

• Yellow onion 1 medium, chopped
•         Celery  1/2 cup, chopped
• Bell pepper(red) 1/2 cup, chopped
• Zucchini/yellow squash 1 cup, diced
• Carrots 1 cup, chopped
• Garlic 2 tablespoons
• Mixed Italian herbs 1.5 teaspoons
•         Dried rosemary   1/4 teaspoon
• Olive oil 2 tablespoons
• Roma tomatoes. 4 large, chopped
•         Spinach / arugula   2 cups, chopped
•         Crushed tomatoes  1- 15 oz / 425 grams can
•         Cooked Cannelloni or red kidney beans    1 cup 
•         Water or vegetable stock   5 cups
•         Small size pasta   1 cup/ 8oz/225 gms
•         Salt    2 teaspoons or to taste
•         Sugar(optional)    1/2 teaspoon
•         Grated parmesan cheese   1/2 cup

*Vegetables: You can use any vegetables of your choice.

1.Start the sauté mode and add oil. Add the mixed Italian herbs.Add the onions, carrots and 

celery. Cook for 2-3 minutes. Add the red pepper flakes and garlic. Add the bell pepper and 

zucchini. Turn off sauté mode.Add the tomatoes. Add crushed tomatoes. Add water or 

vegetable stock. Add rosemary and cooked beans.Add salt, sugar(optional),black pepper and dry pasta.Mix well.Cook on high pressure for 5 minutes. Release excess pressure immediately. Add chopped spinach/ arugula. 

2.Minestrone soup is ready to serve! Top with grated parmesan cheese. The soup pairs well with garlic bread or grilled sandwich. 

Slow Cooker Quinoa Vegetable Soup

 Source: https://www.orchidsandsweettea.com/slow-cooker-quinoa-veggie-soup

INGREDIENTS

• 1 Tbsp extra virgin olive oil
• 1 red onion, diced
• 1 medium bell pepper, chopped
• 1 cup organic quinoa, uncooked
• 28 oz. can diced tomatoes 
• 4 cups organic vegetable broth
• 1 cup water (add an extra 1 cup if needed!)
• 1 (15 oz.) can ‘Butter Beans’ aka Northern Beans
• 1 cup kale or spinach, chopped 
• 1 cup diced carrots
• 2 garlic cloves, minced

Spices + Condiments:

• 1 Tbsp lemon juice
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric, optional (See Notes!)
• 1 Tbsp red pepper flakes
• 2 tsps dried basil

INSTRUCTIONS

• To begin, in a medium skillet over medium-high heat, add 1 Tbsp of extra virgin olive oil and sauté diced onions, garlic, and bell peppers until tender and translucent, about 2-3 minutes, reducing the heat so that veggies don’t burn.
• In the meantime, prep your slow cooker and Add all ingredients to it. Once done, add sautéed veggies along with spices, stirring everything together until well combined.
• Set Slow Cooker to a medium setting, cover and let everything slow cook + simmer for about 2-3 hours, stirring occasionally to ensure that desired thickness is kept. Toward the last 20 minutes, add additional vegetable broth if needed and do the same for any spices that you feel need to be added as well for taste.
• Once timer has ended and veggies are cooked through, turn off slow cooker or keep it on the “keep warm” setting and serve soup in prepared bowls with a side of bread or crackers, if desired.